White onion soup, charred tomato, Healey’s mature cheddar


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The white pepper in this soup is a key flavour, and is a great combination with the cheddar. Remember, if you are making a fire at home for a braai, the coals before and after you have cooked are ideal for roasting vegetables for soups and sauces for the next day. We need to start thinking about energy use and waste, not only product.


Onion soup

  • 1.6 kg white onions
  • 100 g butter
  • 3 s


Wrap whole onions with skin on in foil and roast at 220°C until soft. Once cooked, remove the outer skin, cut the insides into large pieces and place in a pot with butter, thyme and garlic. Cook without colouring. Add 500 ml stock and simmer gently until the onion is tender. Remove from the heat an